This was my fix for that banana bread craving that sneaks in at 4 p.m.—minus the sugar bomb. We’re doubling down on chocolate, skipping the dairy and gluten, and making sure it still slices like a proper loaf. It’s sweetened without refined sugar and bakes up like dessert (but feels like a snack win).
💡 What Solves the “Sad Sugar-Free Banana Bread” Problem
- Maple syrup swap keeps it moist without cane sugar.
- Cocoa powder + chocolate chips = full-on chocolate cake vibes.
- Almond or cashew milk adds richness without dairy.
- Bananas sweeten naturally—just two needed.
🧾 What I Used (And Why It Worked)
- ⅓ cup melted vegan butter – Adds richness without dairy. Coconut oil works too.
- ¾ cup sugar-free maple syrup – I used ChocZero. Keeps it moist and low glycemic.
- ¾ cup almond or cashew milk – Creamy but low-carb. Use unsweetened.
- 1 tsp baking soda + 1 tsp baking powder – Classic rise combo.
- 1 tsp vanilla extract – Rounds out the cocoa flavor.
- ½ tsp salt – Critical for balance.
- 2 ripe bananas – Just enough to add structure and sweetness. Freeze then thaw for better mash.
- 1 egg or flax egg – I went flax for plant-based consistency, but either works.
- ½ cup cocoa powder – Go Dutch-processed for depth.
- 2¼ cups gluten-free flour – I subbed with a blend of almond flour + coconut flour to keep it keto (see swaps).
- ½ cup sugar-free dark chocolate chips – Lily’s or ChocZero chips melt great and keep it rich.
🔁 Low-Carb Substitutions That Hold Up
| Original Ingredient | Low-Carb Swap | Notes |
|---|---|---|
| GF flour (2¼ cups) | 2 cups almond flour + ¼ cup coconut flour | Keeps texture moist and sliceable |
| Maple syrup | Sugar-free maple syrup (ChocZero or homemade) | Keeps it sweet without sugar |
| Bananas (2) | 1 banana + ½ cup pumpkin + banana extract | Drops carbs, still tastes like banana bread |
| Vegan butter | Coconut oil | Slightly different flavor, still works |
⚠️ What I Got Wrong (And Fixed)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Gummy texture | Too much banana or wet flour blend | Reduce banana, add more almond flour |
| Didn’t rise | Baking powder too old | Use fresh baking soda/powder combo |
| Chocolate sank to bottom | Batter too thin | Fold chips into thickened batter at end |
👩🍳 How to Make It (Step-by-Step)
- Preheat oven to 350°F. Grease loaf pan with coconut oil or vegan butter.
- Melt butter and whisk with syrup and milk.
- Stir in egg (or flax egg), vanilla, salt, baking powder, and baking soda.
- Add cocoa powder, scraping sides to incorporate.
- Mash in bananas—leave some small chunks for texture.
- Add flour blend ½ cup at a time, folding gently.
- Stir in chocolate chips. Batter should be thick but spoonable.
- Pour into loaf pan, level out, and bake 45–50 mins. Toothpick should come out mostly clean.
- Cool fully before slicing for clean cuts.
🧠 My Go-To Low-Carb Hacks
- I use one banana plus banana extract + pumpkin for a keto version (cuts ~10g net carbs per slice).
- Chill overnight for the cleanest slices—makes it less crumbly.
- Top with extra chips before baking for a prettier loaf.
🧊 Meal Prep Notes That Matter
- Fridge: Keeps 5 days. Warm slices in toaster oven for best texture.
- Freezer: Slice and freeze with parchment between slices.
- Macros: Track carefully—banana adds natural sugar, but it’s manageable in 1-slice portions.
❓ What I Googled Before Making This
Q: Can I use all almond flour?
A: Yes, but add an extra egg to prevent crumbling. It won’t hold as well without coconut flour.
Q: Will this spike my blood sugar?
A: With 1 banana + sugar-free syrup + almond flour, my CGM stayed stable. YMMV.
Q: Can I use eggs instead of flax?
A: Yes—1 large egg = 1 flax egg. Either binds well.
🔢 Full Nutrition Facts (Per Slice – 1 of 10, with sugar-free swaps)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Total Fat | 16g |
| • Saturated Fat | 4g |
| Carbohydrates | 10g |
| • Fiber | 4g |
| Net Carbs | 6g |
| Protein | 5g |
| Sugar (natural) | ~3g (from banana) |
| Sodium | ~190mg |
Check out More Recipes:
- Sugar-Free Chocolate Soufflé – Light, Rich, and Keto-Friendly
- Sugar-Free Pumpkin Bread – Cozy, Spiced, and Gluten-Free
- Sugar-Free Zucchini Bread – Moist, Low-Carb, and Actually Fluffy
Sugar-Free Chocolate Chip Banana Bread – Moist, Chocolatey, and Gluten-Free
Description
A rich, double chocolate banana bread with no sugar, no gluten, and big flavor. Moist and decadent, but secretly healthy.
Ingredients
Instructions
- Preheat oven to 350°F. Grease loaf pan.
- Whisk butter, syrup, milk, egg, vanilla, salt, baking powder + soda.
- Mix in cocoa powder and mashed banana.
- Fold in flour blend until just combined.
- Stir in chocolate chips. Pour into pan.
- Bake 45–50 mins until toothpick comes out mostly clean.
- Cool before slicing. Store covered in fridge.
Notes
- For lower carb, sub 1 banana + pumpkin puree + extract.
- Use sugar-free chocolate chips like Lily’s or ChocZero.
- Let cool fully before slicing—banana bread sets as it rests.
- Toast individual slices for extra flavor boost.
